Healthy Snacking

Vegan Chocolate Pumpkin Bread

Vegan Chocolate Pumpkin Bread made gluten-free with almond flour and oats. Super moist and chocolate-y with pumpkin puree and dark chocolate!

Don’t mind me while I ease into stew, casseroles, and baked goods.

This week we had Flora in the kitchen while I opened the oven and slammed the fridge and rattled pots and pans.

If there’s one thing you can count on me for, it’s to make a *lot* of noise while I’m baking.

Luckily, Flora seemed more curious about what everything was than scared by the clatter.

(Unfortunately, this recipe is not pup safe, but you can bet more homemade dog treats are coming!)

My first bread of the season turned out to be a wild success, and M and I have enjoyed slices all week long for breakfast and snacking.

It’s not chocolate, it’s not pumpkin, it’s Vegan Chocolate Pumpkin Bread.

And if that wasn’t enough to entice you, I added dark chocolate chunks to really seal the flavor profile into something irresistible.

I *love* baking with pumpkin because it makes your baked goods moist and rich without a ton of oil.

In fact, this bread is baked with no-added-oils and instead relies on healthy fats from nut butter and almond flour.

This Vegan Chocolate Pumpkin Bread is also made gluten-free with almond flour and oats!

It’s super moist and chocolate-y with pumpkin puree and dark chocolate for a healthy snack, breakfast, or dessert.

I love it sliced straight from the fridge as a mid-morning snack topped with peanut butter.

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Vegan & Gluten-Free Chocolate Chip Muffins

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Vegan and gluten-free chocolate chip muffins with superfine almond flour, oat flour, and vegan chocolate chips. Perfect for a sweet snack!

I first made these Vegan & Gluten-Free Chocolate Chip Muffins the day before we went to pick up Flora.

Luckily, I had the foresight to do some hefty meal prep because we brought the new pup home.

These muffins were a recipe founded on a craving in the midst of packing pee pads and toys and two sizes of crates (we weren’t sure which would fit!).

I had no idea how the muffins turned out as I threw them in the car for a healthy snack along with our Tupperware lunch and multiple Nalgene water bottles.

Our Aussie pup was a long 4 hour car ride away, but it was worth every mile.

About an hour before we scooped her up, I unwrapped a muffin from it’s liner and sunk my teeth in.

There weren’t a lot of things at this particular moment that could excite me more than the prospect of meeting my new doggie, but these muffins came close.

They’re fluffy, moist, and dotted with the perfect amount of dark chocolate.

“Oh my god. These are SO good!” I turned towards M in the driver seat, excitedly waving my muffin missing a big bite.

(M agreed later in the week that the muffins were indeed, delicious!)

It was a pleasant surprise and pick-me-up right before the biggest surprise of the year:

Meeting our Australian Shepherd girlie named Flora, who melted our heart at first glance, lick, and sometimes even now, affectionate nip.

I’m so excited to share these Vegan & Gluten-Free Chocolate Chip Muffins with you this fall!

They’re the perfect sweet snack to fuel you for back-to-school adventures, whether that is with or without four legged fur babies.

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Berry Baked Oat Squares

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Berry Baked Oat Squares with rolled oats, almond flour, No Sugar Added SunButter, and berries. Bake and slice into squares for meal prep!

I know that some of you out there are kindred spirits who also enjoy immersing yourself in some good trash reality TV.

And I say “trash” with affection, because I can’t stop watching the Love Island USA 2024 season.

Like, my jaw literally could not drop any lower and it does so every evening and I watch the new tea unfold as I literally drink tea (kombucha) on the couch.

The first season I watched of Love Island was back in 2020, which I excused because I was going through a divorce and a global pandemic while living alone.

Now, my life’s mission is to rope M into being as addicted as I am.

I know I am victorious when he starts glancing down at his phone less and less, and starts asking seemingly innocent questions more and more.

Aaaaand another one bites the dust.

Something else I’m currently addicted to are these Berry Baked Oat Squares.

They’re made with rolled oats, almond flour, No Sugar Added SunButter, and berries.

Bake and slice them into squares for an easy meal prep situation.

By keeping your oatmeal prepped, you ensure that your tea is hot, too.

And they’re the perfect back-to-school snack so you can get back into a routine this fall!

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Strawberry SunButter Bark

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Strawberry SunButter Bark made nut-free with fresh strawberries, No Sugar Added SunButter, and vegan dark chocolate. The best sweet treat!

Hi, friends!

If you receive my weekly emails or if you follow me on Instagram, you know that M and I have some big news.

We’re getting a puppy!!!

Her name is Flora and she’s a red tri Australian Shepherd pup.

I’m counting down the weeks and days until we can scoop her up in early August.

Like with most new and large responsibilities that I take on, I’m a big fan of the little steps every day approach.

This means every day doing either: puppy proofing the house, watching a puppy training video, or just gushing over her latest photo updates with M.

Every day I think we get a little closer to being ready to be puppy parents.

Of course, it’ll be a learn as you go experience for all of us (Flora included!), but I’m so excited to take on this journey with M.

So now there actually IS a Flora from Flora & Vino, friends, and it’s not me!

This is kind of an inside joke because I have gotten countless emails over years the addressing me as “Flora” from people who saw my brand name and…assumed.

Also because I think the name Flora is adorable and it’s so on brand, isn’t it?!

You know what else is on brand?

My latest recipe that I’m about to share with you to beat the heat.

This Strawberry SunButter Bark is made nut-free with fresh strawberries, SunButter, and vegan dark chocolate.

Enjoy it for a fresh frozen treat this summer to beat the current heat wave!

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SunButter & Jelly Quesadilla

By Flora & Vino Leave a Comment

SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures.

Summer is for adventuring.

I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated.

Being a planner, I always like to have my gear laid out, my clothing choices fully supported by the weather, and my food options readily available.

The next big adventure we have coming up is a week long tour of Yellowstone and Grand Teton National Parks!

If you’ve done your share of hiking, camping, and adventuring, you know that the food can be, well, underwhelming.

It’s hard to find something that’s lightweight, portable, doesn’t require immediate refrigeration, and is delicious (that isn’t already a prepackaged bar or bite)!

Back in the day I used to survive on protein bars, trail mix, and veggie slices and then devoured a massive meal afterwards.

And while there’s nothing wrong with the snack-y approach, I found something hugely delicious and satisfying that also happens to be gluten-free and vegan.

Enter the SunButter & Jelly Quesadilla, a now staple in my outdoor adventuring meal plan.

So much so, that all of my friends ask me about it expectantly at the summit, laughing as I pull out my thin and concise aluminum wrapped lunch.

You just need three ingredients to make this SunButter & Jelly Quesadilla and it’s bound to be your new favorite hiking meal.

No more sad smashed sandwiches, soggy bagels, or lukewarm protein shakes!

This is the protein-packed portable meal you can slip into your hiking pack and enjoy hours later on the trail, rock, or campsite.

You can rest assured I’ll be making one daily while I’m in Wyoming!

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Cheezy White Bean Dip

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Cheezy White Bean Dip made with white beans, nutritional yeast, and tahini. Serve with vegetables or crackers or added to salads and bowls.

This past week I gave M the prestigious role of being my accountability buddy for my writing course.

His job is to check in me with daily and ask, “How is your writing going, Lauren?”

Lately he’s taken to asking as a snarky retort to a conversation.

For example, I’ll ask if he did the dishes yet, and he will respond with, “No, but how is your writing going?!”

Well, you got me there.

I think we can agree that while this isn’t the best delivery, but the man is doing a good job of keeping my accountable, friends.

The goal of the class is to have “sitting in the chair” for at *least* one hour every day, practicing our writing.

Luckily, I do a lot of writing for my blog, social media, and correspondence with brands and the F&V community.

But, does that count?

And I’m asking for myself, not expecting you to have a response, friend.

I’m still working on what I want to write, what I want to say, and whether or not that can be found inside of the tiny niche I have created in the vegan food scene.

But today we are very much inside of the vegan food scene, and I’m glad to be here with you.

Today I’m sharing a dip that is to die for.

This is a dip that hands down makes everything taste better, elevated, …MORE.

This Cheezy White Bean Dip is made with white beans, nutritional yeast, and tahini for a delicious dip that’s as versatile as it is delicious.

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Tahini Chocolate Chip Bliss Balls

By Flora & Vino Leave a Comment

Tahini Chocolate Chip Bliss Balls that taste like an oatmeal chocolate chip cookie in energy ball form! Perfect for a meal prep snack.

Last week I wore shorts outside on a warmer day for the first time this season.

As is annually customary, I felt naked pretty much the entire walk.

I kept a good pace so as not to blind neighbors with my ghostly legs and managed to stress-walk the 30 minute walk in about 20.

Since it’s warming up, I’ve stopped baking as much and am focusing more on hand-mix snacks and bites.

These Tahini Chocolate Chip Bliss Balls are my favorite fuel right now.

They taste like an oatmeal chocolate chip cookie in energy ball form!

If you’ve been here a while, you know that I’m tahini obsessed.

When I realized I didn’t have a bliss ball made with tahini, I was disappointed in myself.

So, please enjoy this post and consider its deliciousness as an apology for keeping you waiting for so long!

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Viral Date Bark (Nut-Free!)

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Viral Date Bark made nut-free with Medjool dates, No Sugar Added SunButter, sunflower seeds, and vegan dark chocolate. The best sweet treat!

I have a list on my phone for all of the “viral” trending recipes that I want to try from TikTok.

So many recipes, so little time!

Sometimes I don’t get around to making them until the trend is already old news on social media.

Like the baked feta pasta that I *just* got around to making a few weeks back (and wasn’t fully impressed with the vegan version!).

However, this week, I dug out some dates from the back of the refrigerator and decided it was time to try the Viral Date Bark, with a few variations.

I was surprised at how delicious this simple recipe is!

The few ingredients pair together beautifully to create a sweet and salty treat with an addictive crunch.

That paired with how insanely easy it was to make meant I have to share it with you.

You’re going to love my version of Viral Date Bark made Nut-Free with SunButter and sunflower seeds.

It’s perfect to store in the refrigerator or freezer for those instances you just need a little something sweet and healthy.

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Raspberry Chia Pudding

By Flora & Vino 2 Comments

Raspberry Chia Pudding with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup. Perfect to prep for a quick snack!

February means a few things to most of us: the shortest month of the year and Valentine’s Day!

Oh, and groundhog’s day.

(Did he see his shadow this year???)

My favorite part about Valentine’s Day is the excuse to make pink variations of all of my favorite foods.

Well, aside from the chocolate.

Raspberries are a favorite of mine for V-Day because they look beautiful and (spoiler alert) they turn a pretty pink color when blended.

If you’re looking for something pink to make this Valentine’s Day, try out this Raspberry Chia Pudding.

It’s made with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup.

Try preparing it for a quick snack or breakfast for the week ahead!

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My Go-To Green Smoothie

By Flora & Vino Leave a Comment

My Go-To Green Smoothie made with frozen berries, a handful of spinach, and a spoonful of SunButter. Perfect for a quick breakfast or snack!

I’m baaaaaaack!

Hi friends, I’m finally home and super excited to get back to recipe creation.

On the flight home, I kept myself busy making a giant handwritten list (I’m old school) of all of the recipes I want to make for me and for you this year.

And while I’m itching to get the creative juices flowing, I’m also equally interested in getting back to the basics.

That means making simple meals that focus on protein and greens while tasting delicious.

…Did I mention protein and greens?

These two things were tricky for me living a vegan lifestyle on the go in Iceland.

So, what better way to kick off 2024 than with my Go To Green Smoothie?!

This smoothie is one that I keep coming back to over the years.

You might have made a variation of it at some point, but I’m convinced my variation might be the best.

This Go To Green Smoothie is perfect for a quick blended breakfast or snack.

I love to make it in less than 5 minutes with frozen berries, a handful of spinach, and a big spoonful of SunButter.

Bookmark this and come back to it whenever you need a reset, energy boost, or nutrient dense breakfast or snack!

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Healthy Snacking

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